Ingredients Jump to Instructions ↓

  1. 1 package active dry yeast

  2. 1/2 cup warm water

  3. 4 cups flour -- (divided)

  4. 3 tablespoons sugar

  5. 1 tablespoon salt Dried onion flakes

  6. 1 cup water

  7. 1 egg white

  8. 1 tablespoon water Poppy seeds Sesame seeds Dissolve yeast in warm water; let stand until bubbly, about 10 minutes. Combin e

  9. 2 cups of the flour, sugar and salt in a large mixer bowl. Beat in yeast mix ture and 1 cup water gradually on low speed. Beat on medium speed

  10. 5 minutes. Stir in remaining flour to make soft but workable dough. Turn dough onto a lig htly floured surface; knead until smooth and elastic, about 10 minutes. Place in lightly greased bowl; turn greased side up. Cover and let rise in warm plac e

  11. 30 minutes (dough will not have doubled). Punch down dough, turn dough onto lightly floured surface; knead slightly. Divide dough in half. Roll half of t he dough into a 12-inch square. Cut into 24 strips,

  12. 6x1 inch. Shape each stri p into a ring, pinching ends together. Place

  13. 1 inch apart on ungreased baking sheets. Repeat with remaining dough. Cover and let rise in warm place

  14. 30 minu tes. Heat oven to

  15. 375 degrees F. Heat

  16. 4 inches water in Dutch oven to boilingReduce heat; simmer dough rings, a few a! ! t a time, uncovered, for 7 minut es, turning once. Remove with slotted spoon; let stand on kitchen towels

  17. 5 mi nutes. Place on ungreased baking sheets. Bake until firm, about 10 minutes. Mix egg white and 1 tablespoon water in small bowl. Remove bagels from oven; b rush with egg white mixture. Sprinkle with poppy seeds, sesame seeds or onion flakes. Return to oven; bake until brown, about 20 minutes; remove and cool on wire rack. Store tightly wrapped in refrigerator 1 week or in freezer no long er than

  18. 2 months.

Instructions Jump to Ingredients ↑

  1. (68 calories per serving) 1 serving=1 Bread exchange


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